Squash and mushroom pot pies
Serves 4
Easy
Total time:
One of our favourites. Topped with golden puff pastry, these individual vegetarian pies, filled with squash and mushrooms in a quick sauce are simple to make
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- 1 large leekwashed and sliced
- butter
- 250g chestnut mushroomsquartered
- 1 small butternut squashpeeled and cut into small chunks
- 200ml vegetable stock
- 3-4 tbsp crème fraîche
- 375g sheet puff pastry
Nutrition: per serving
- kcal477
- fat29.4g
- carbs47.2g
- fibre3.7g
- protein8.9g
- salt1.31g
Method
step 1
Cook the leek in a little butter until softened, about 7 minutes. Add the mushrooms and cook for 4-5 minutes. Add the squash and cook for a minute then pour in the stock, cover and simmer for 5 minutes.
step 2
Heat the oven to 200C/fan 180C/gas 6. Stir the crème fraîche into the vegetables, check the seasoning and divide between 4 pie dishes. Top with pastry, trim and crimp. Cook for 25-30 minutes until tops are golden and crisp.
